Cranberry and Pecan-Streusel Sour Crea Coffee Cake

This Cranberry Pecan-Streusel Sour Cream Coffee Cake is a perfect way to use up any leftover cranberry sauce. The sour cream in the cake batter is for moisture insurance. There's also a hint of almond extract with a crunch of a pecan streusel. It’s perfect with a cup of coffee or tea.

Cranberry and Pecan-Streusel Sour Crea Coffee Cake

I had leftover homemade cranberry sauce and Pecan-Streusel from our Thanksgiving feast. I decided to bake a coffee cake, and layer the two leftover ingredients. The result was a tender, moist cake with some tang from the cranberry sauce and some crunchy texture from the streusel. It's perfect with a cup of coffee or tea.

Course Dessert

Keyword bundt cake, coffee cake

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices

Calories 540kcal

Author Debby @AFeastfortheEyes.net

Equipment

Bundt Pan
Cookie Scoops for measuring

Ingredients

For the Streusel

1/2 cup brown sugar
1/2 cup pecans finely chopped
1/4 cup flour
1.4 tsp salt
2 tsp cinnamon I used 2 tsp pumpkin pie spice
1/4 cup butter cut in pieces and at room temperature

For the Cake

3 cups all-purpose flour unbleached
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter room temperature
1 1/2 cups sugar
3 large eggs
2 tsp vanilla extract
3/4 tsp almond extract
1 cup sour cream
3/4 cup cranberry sauce not jellied but homemade

Instructions

Preheat the oven to 350F.
Prepare a cake or bundt pan with lots of flour and butter. TIP: I use Baker's Joy spray and it keeps my bundt cakes from sticking.

For the streusel:

Mix the flour and sugar and combine with the butter until it resembles coarse crumbs. Add the pecans, mix and set aside.

For the cake:

In a small bowl, whisk together the flour, baking powder, soda and salt.
With a mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed.
Add the eggs one at a time, beating well for a minute or so after each addition.
Add the vanilla and and almond extract, beat well.
Add the sour cream, beating and scraping down the sides if needed.
Gradually add the dry ingredients on low speed, just until incorporated.
Add half the streusel to the bottom of the cake/bundt pan.
Add half of the cake batter. TIP: I use an ice cream scoop to make a more even amount and layer of batter.
Add the cranberry sauce, and gently swirl with a sharp knife.
Add the remaining streusel.
Add the remaining batter and even out with a spatula (I use an off-set spatula).
Bake for 45-55 minutes, and insert a long wooden pick. If the pick comes out clean (a few crumbs are okay) the cake is done.
Allow the cake to cool for 10 minutes (I place mine on a wire rack).
Place a wire rack on top and invert, hold your breath, and watch the cake release! Allow to cool completely before moving to a cake plate.

Nutrition